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Ten Different Mouth Watering Recipes for Bruschetta

The Basics:

 

How it’s made: a baguette is sliced, brushed with olive oil (and garlic if you wish) then lightly toasted in the oven or on the grill. When the bread is ready, top with a mixture of diced tomatoes, basil, diced onions and finely shredded cheese. Season with Kosher salt and cracked black pepper then serve.

 

Now your different variations:

 

With Ricotta: Extra-virgin olive oil, clover honey, thyme leaves, Kosher salt, ground pepper, baguette slices (1/2″ thick), fresh ricotta, buckwheat or chestnut honey and thinly sliced basil leaves. From Food & Wine.

Sun-Dried Tomato, Feta & Basil: Can be made a couple days in advance. Ingredients include red bell pepper, finely chopped garlic, feta, dried basil, pepper and balsamic vinegar. From Kitchen Simplicity.

Grilled: Plum tomatoes are grilled first until charred then mixed with the rest of the ingredients (olive oil, coarse salt and ground pepper, minced garlic, red-wine vinegar, red pepper flakes, basil leaves) and served on thick slices of country bread (grilled till theybegin to char). From Martha Stewart.

Balsamic: Includes basil (chopped), shredded or grated Parmesan, minced garlic, balsamic vinegar, olive oil, Kosher salt and ground black pepper. From Pip & Ebby.

With Roma Tomatoes & Parmesan: French baguette slices are toasted then topped with a mixture including red onion, Parmesan, basil, extra virgin olive oil, balsamic vinegar, salt & pepper (to taste) and garlic. From Best of the Veg.

Super Simple: A baguette is spread with aioli then grilled (toasted) and topped with ingredients that include chopped garlic, oregano, olive oil and sea salt. From Kelvin Wu.

Guacamole: Served on crunchy French bread, this is made with garlic, olive oil, avocados, finely chopped onion, cilantro, lime juice, salt and pepper. From Just A Taste.

With Mozzarella: Made with canned whole tomatoes (drained), basil leaves, extra-virgin olive oil, peeled garlic, Kosher salt and ground black pepper, French baguettes and mozzarella. From What’s Cookin’ Chicago.

With Provolone: Serve on French bread or ciabatta bread, ingredients include chopped onion, minced garlic, diced provolone, chopped basil, olive oil. From Jo Cooks.

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Broccoli & Orzo Pasta

Broccoli and Orzo
Servings: 4 • Serving Size: 3/4 cup • Old Points: 3 pts • Points+: 5 pts
Calories: 174.1 • Fat: 4.3 • Carbs: 30.2 • Fiber: 3.8  • Protein: 6.0

Ingredients:

  • 4.5 oz uncooked orzo pasta
  • 2 cups of fresh broccoli florets only (no stems)
  • 4 cloves garlic, smashed and finely chopped
  • 3 tsp extra virgin olive oil
  • salt and fresh pepper to taste

Directions:

Trim stems off broccoli, cut into small pieces and season with salt. Steam covered with a little water until cooked, careful not to overcook. When broccoli is cooked,remove from pan and chop into smaller pieces.

Meanwhile, cook pasta in medium pot of salted water as directed for al dente.Reserve about 1/2 cup liquid before draining. Drain orzo in a colander and add the oil to the pot. Saute garlic a few minutes until golden, add broccoli, season with salt and mix well. Add orzo and stir to combine all. Add a little reserved liquid as needed so pasta isn’t dry. Serve with freshly grated cheese if desired (optional).

Makes 3 cups.

From Skinnytaste.com

Sweet Potato Veggie Burgers



makes 7-8 large patties

2 cans cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed (about 2 cups)
2 Tbsp tahini
2 tsp maple or agave syrup
1 tsp lemon pepper seasoning OR Cajun seasoning (or another fave spice!)
1/4 cup wheat flour
optional: additional seasoning (whatever you have on hand – I used a few dashes cayenne, black pepper and a scoop of nutritional yeast)
salt to taste if needed

plentiful Panko crumbs
safflower oil for pan

burgers: avocado, Dijon mustard, grain buns, romaine, onion, olive oil, pepper

Directions:

1. Bake sweet potato. Peel, place in large mixing bowl.
2. Add drained beans to mixing bowl. Mash beans and potato together.
3. Mash in seasoning, flour and any additional seasoning. Your mixture will be quite soft and moist. But you should be able to form a patty. Add more flour or a scoop of breadcrumbs – or dry rice to thicken the mixture if needed.
4. Heat 1 Tbsp safflower oil in a pan over high heat.
5. Form a patty from mixture and coat in Panko crumbs. Thick coating. Then drop the patty in the pan. Repeat until the pan is filled. Cook until browned on both sides. You could also bake. If baking, use less Panko.
6. Transfer cooked patties to paper towel. Cool for a few minutes.
7. Serve on toasted bun with lotsa toppings.

Note: yes this patty does fall kind of apart as you eat it. But that is OK because it tastes yummy. 

Watermelon Nachos

Watermelon Nachos 8 Unique & Delicious Nacho Recipes for Your Family

Watermelon Nachos

12-16 1/2-inch thick watermelon triangles with 3-inch sides
2 cups (500 mL) Greek vanilla yogurt
1/2 tsp (2 mL) vanilla extract
Few drops almond extract
1 cup (250 mL) dried cranberries
1 cup (250 mL) white chocolate chips
1/2 cup (125 mL) sliced toasted almonds
1/2 tsp (2 mL) ground cinnamon

Arrange the watermelon triangles on a serving platter, set aside.

In a small bowl mix yogurt with extracts and drizzle mixture over the watermelon to give the appearance of nacho cheese sauce. Sprinkle dried cranberries, white chocolate chips and almonds over the yogurt and dust with cinnamon.

 

*Intended to be shared, for healthier version hold off on chocolate chips & less yogurt

Per serving: about 400 cal, 8 g pro, 11 g total fat (5 g sat. fat), 73 g carb, 4 g fibre, 10 mg chol, 65 mg sodium. %RDI: iron 10%, calcium 20%, vit A 70%, vit C 80%

 

Low Carb Soy Ravioli

Soy Ravioli

2 cups soy flour
1-1/2 tsp salt
2 eggs
2 Tbsp canola oil
4-6 Tbsp water
Filling: Ricotta

In mixing bowl, combine soy flour and salt. Make a well in the center. Add egg and canola oil. With a fork, slowly whisk egg and oil into the surrounding flour/salt mixture until dough is coarse and crumbly. Add 1 Tbsp at a time of water at a time, incorporating with flour. Work dough with the heel of the hand for 5 minutes. Cover with inverted bowl and let rest.

Divide dough into 3 parts and roll on lightly floured board into 10″ X 20″ sheets. Using knife/pastry wheel, lightly mark dough parallel to the 10″ side, at 4″ interwals. Mark lengthwise at 2″ intervals, to make 4″ X 2″ strips.

Moving along the bottom of the 10″ side, place 1 tsp filling about 2/3 way up the strip. Fold bottom half up to cover filling. Seal edges with fork. Place on lightly floured board to rest.

Bring lightly salted water to a rolling boil in a 4-6 quart pan on the stove. Add pasta. Cook for 6 minutes. Drain and serve. Makes about 60 ravioli.

Nutritional Information for 1/6 recipe: Calories: 150 ,Carbohydrates: 14g, Fiber: 8g, Net Carbohydrates 6g, Protein: 18g, Fat: 0 g

Star Spangled Kabobs

Putting together these star spangled kabobs are as easy as it gets. All you need for this quick and healthy Independence Day display are blueberries, bananas, strawberries and skewers. Cut fruit and place accordingly to create an American flag.

In addition to the ease of preparation, and obvious health benefits of this dish, these fruit kabobs are great because they can be easily adjusted to accommodate the number of people you are serving. Expecting more people last minute? Simply add a few more stars and stripes to the flag.

Whole Grain Pasta & Avocado White Wine Sauce

 

Ingredients:

  • 16 ounces Whole Grain Pasta (can substitute gluten-free, too)
  • 4 Avocados
  • 8 ounces of Vegan Cream Cheese
  • 1/4 tsp. Cayenne Pepper (or more to taste)
  • 2 tbsp. Fresh Basil, finely chopped
  • 1/2 tsp. Pepper
  • 1/2 tsp. Salt
  • 1/4 cup Earth Balance® Buttery Spread
  • 1 Medium Sweet Onion
  • 1 Garlic Clove, minced
  • 1/2 cup Dry White Wine (Try a New Zealand S. Blanc)
  • 1 Small Tomato (roma) diced
  • 1 cup Vegan Cheese (Italian)
  • 1/4 cup Pine Nuts

Preparation

1. Cook pasta according to package instructions.

2. Combine avocado, vegan cream cheese, cayenne pepper, basil, black pepper, and salt in a bowl. Blend with a hand mixer until smooth. Set aside.

3. Sauté onion and garlic in Earth Balance® Buttery Spread until translucent. Add white wine and increase heat to medium. Cook until most of the wine has evaporated. Remove from heat and combine with avocado mixture.

4. Pour sauce onto pasta and garnish with shredded vegan cheese, pine nuts, fresh tomatoes and enjoy with a nice glass of white wine!

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